Stuffed Mussels

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For some strange reason, my kids love mussels. But a bag of them steamed just plain (or even with browned butter) doesn’t do it for me. And since I don’t use wine when cooking or in any other situation, I was looking for a way to make them that would yum them right up. I found it! This is based on an Italian antipasto recipe I saw in a magazine—but it’s been fairly significantly modified by me, and I’ve added a Spanish twist. Let’s just say these are good enough to serve at a fancy dinner party, either as an appetizer or hors d’oeuvres. Or you can just make them and sit and eat them all up the way we did. No party required. Very, very quick and easy, too!

One Response to Stuffed Mussels

I like to add a little sour cream to the butter after it has melted. Instead of breadcrumbs, I like to use cooked quinoa where I add a little ground basil and parsley flakes during cooking.
This can work well with all the shell foods. The tomato gives it a nice color.

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